Method

Step 1

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil. Once boiled, pour water (quantities above) into a jug. Mix in the vegetable stock granules to make the veggie broth. Set aside.

Step 2

Fusilli: Place a pot on medium-high heat and add boiling water and salt. When the water is at a rolling boil, add the pasta and cook for 6 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Salmon: Heat a knob of butter in a large saucepan, add the salmon fillet skin side down for about 1 minute then remove from the pan and peel off the skin, set aside. Add onion and cook for 5 minutes or until softened. Then add the green beans, salmon fillets, sour cream and vegetable stock. Cook for 3-4 mins until cooked through (add a splash of water if needed), stir in ¾ of chives and some black pepper. Taste before seasoning with salt.

Step 4

Serve: Stir cooked pasta through the sauce, have one more taste and season with salt and pepper if necessary. Serve in bowls topped with the left-over chives.